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Exclusive 10% off Online Consults PLUS FREE RECIPE

We're back in lockdown in many capital cities down under (again) which means I'll be back online for all consults 👩‍💻 Good news is, that frees up some extra avails in the day for me to see you 😃 And even better news, I'm offering 10% off all online bookings if you make a booking during lockdown. You don't have to have a consult with me during lockdown, just make sure you book using code LUVTHELOCK during the lockdown period. Head to My Bookings page, choose a package, choose a time, and use code LUVTHELOCK at the checkout 💕

Why should you choose a Nutritionist? A Nutritionist is your health advocate to create a fruitful (pardon the pun) and sustainable relationship with food. My personal difference is, I get to know and understand your food journey intimately, I intricately understand your goals and I help you realise your motivation. I then tailor an individual plan for you to reach your own goals, be proud of your relationship with food and pave a sustainable pathway to future health and wellbeing. If you need a health advocate, I encourage you to book a consult or a package with me now. I can't wait to help you, it's what I do 🙏

I also have a specific package dedicated to carers (I'm a carer myself) to help you elevate the nutrition and wellbeing of the elders you're caring for. I know exactly what the health space looks like for our elders we care for, and I know that specialised care in nutrition and elevation of wellbeing is not well covered. So I'm here to help you 💓

Head to My Bookings page, choose a package, choose a time, and use code LUVTHELOCK at the checkout 💕


One Pot Chicken Satay


• 2 tbsp coconut oil

• 1 thumb of grated ginger

• 2 cloves of garlic crushed

• 4cm of turmeric grated

• 1 tbsp soy sauce

• 1 tsp fish sauce

• 2 tbsp raw honey

• 1 chicken stock cube or 1 tbsp of homemade stock paste

• 3 tbsp raw peanut butter

• 1 can of coconut milk (full fat)

• 500g chicken thigh chopped

• jasmine rice

• fresh raw veg as condiments


• in a hot pot, melt coconut oil

• add chopped chicken and stir fry for 1 minute, stirring continuously

• remove chicken

• add ginger, garlic, turmeric, soy, fish sauce, honey and stock and stir to combine for 1 minute

• turn heat to med and add peanut butter, stir for 1 minute

• add coconut milk and stir for 2 minutes until paste combines

• add chicken and stir for 1 minute

• turn low to med and simmer with the lid on for about 20 minutes (as long as it takes to cook rice and chop veg condiments)

• serve chicken over rice in a bowl with sliced cucumber, sliced tomato, grated carrot, snow peas, capsicum, shallots, fresh coriander etc

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